English Bread and Yeast Cooker by Elizabeth David

English Bread and Yeast Cooker by Elizabeth David

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivaled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker.Inquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover s collection, not just for those who love to cook, but those who enjoy reading about food and its history. It is also an absolute must for keen bakers.

Elizabeth David (1913-1992) was one of the most successful food writers of the twentieth century. She discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years. After returning to England she made up her mind to learn to cook, so that that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently she lived in France, Italy, Greece, Egypt and India, learning and writing about the local dishes and cooking them in her own kitchen. Her first book, Mediterranean Food, signalled the start of a dazzling writing career, and was followed by many others, now considered classics, such as French Country Cooking, and Italian Food. The publication of French Provincial Cooking in 1960 confirmed her position as the most inspirational and influential cookery writer in the English language, and she was the recipient of many awards.Elizabeth David was also interested in the literature of cookery, and at the time of her death she was working on a study of the use of ice, the ice-trade and the early days of refrigeration, published posthumously as Harvest of the Cold Months.

SKU	Unavailable
ISBN 13	9780964360006
ISBN 10	0964360004
Title	English Bread and Yeast Cooker
Author	Elizabeth David
Condition	Unavailable
Binding Type	Hardback
Publisher	Biscuit Books
Year published	1995-03-13
Number of pages	592
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.